• 2servings
  • 30minutes
  • 594calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B6
MineralsZinc, Copper, Chromium, Magnesium, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 ounces mexican chorizo sausage , casing removed

  2. 1 (15 ounce) can low-sodium black beans , drained and rinsed

  3. 2 crusty rolls

  4. 2 tablespoons crumbled queso fresco or 2 tablespoons ricotta salata or 2 tablespoons feta

  5. 1 ripe avocado , halved, pitted and slices into 8 slices

  6. 2 tablespoons green chili salsa

Instructions Jump to Ingredients ↑

  1. In a skillet, over medium heat, add the chorizo. Cook, breaking up, until browned for 5 to 6 minutes.

  2. Add the beans, and mash them with a potato masher until everything looks like mashed potatoes.

  3. Cut the rolls in half, and scrape out some of the bread center to make room for the filling. Fill each roll with half of the chorizo mix, top with the cheese, salsa, and avocado.


Send feedback